The BEST Chocolate Chip Cookies

An American tradition, the ultimate chewy chocolate chip chewy cookie, crisp on the edges, soft, and chewy centers. Customized for high altitude, but adjustable for all elevations.

The BEST Chocolate Chip Cookies

Chewy center; crispy, caramelized edges, not too fat, not too thin, the BEST Chewy Chocolate Chip Cookies! Below I share my secrets, tips and hacks for achieving the perfect chocolate chip cookie at altitude or sea level!! They are, after-all, THE quintessential, iconic American cookie!

Baking can be a bit of a challenge especially living at altitude! Since moving to Colorado more than 25 years ago, I’ve made it my goal to achieve the BEST, chewiest, most chocolatey, chocolate chip cookies.

See that cookie on the left smiling at you!
My hope for this blog is to encourage others to try something new, remove fears about adapting a recipe to your taste, try a new recipe and most importantly to return to the family table and invite others to join you!

SEA LEVEL INSTRUCTIONS| No problem, I’ve provided recipe adjustments for sea level or other non high altitude locations, but please follow instructions below for the best, chewiest chocolate chip cookies!

Cream softened butter for 2-3 minutes, until fluffy, light and silky.

All natural cane sugar is typically more coarse than refined white sugar, so creaming the mixture longer is key
Creaming closer to the 4 minute range so that it breaks the larger crystals down further giving you a light, fluffy base.

Plop eggs into batter, one at a time with mixer on medium-high. Mix each egg for a full minute. Scraping down the sides of the bowl after each addition.

While eggs are creaming; measure all-purpose flour, soda and sea salt into a large mixing bowl and whisk to combine all ingreds. Dribble vanilla into batter; have you ever tried making your own Homemade Vanilla, it’s the best! Just two ingredients, a little time and love and a whole lot cheaper.

Turn mixer to lowest setting, add all-purpose flour a little at a time. Pour in a couple teaspoons of water* with each flour addition. Let it mix for a second, then add more until all flour is incorporated. Scrape down sides, making sure all of your flour is incorporated, careful not to overmix. *Do not add water for sea level.


  • 1 cup (2 sticks), softened butter (the real deal, no substitutes)
  • ⅔ cup all natural cane sugar ¾ cup if not high altitude
  • ⅔ cup brown sugar, packed [¾ cup if not high altitude]
  • 2 large eggs (take out 20-30 minutes to warm slightly)
  • 1 tsp pure vanilla extract
  • 2 ½ cups all purpose flour 2 cups if not high altitude
  • 1 tsp baking soda
  • 1 ¼ tsp kosher salt
  • 2 tsp water [omit, if not high altitude]
  • 1 cup chocolate chips (use a good quality chocolate chip)
  • ½ cup mini chocolate chips
  • ⅔ cup chocolate chunks
  • Flaky Sea Salt for sprinkling on top of baked cookies (optional) I love Maldon Flaky Sea Salt


  1. Preheat oven to 350-375°F. In a bowl of a stand mixer, cream softened butter in mixer, 2-3 minutes on medium-high until light and fluffy, scrape down edges of bowl.
  2. Add cane sugar and brown sugar, beating on medium-high for 2-4 minutes, scraping down sides about half way between. (Beat 4 minutes if using natural cane sugar). Scrape down sides of bowl. Add eggs, one at a time, cream on medium-high 1 minute for each egg addition, scrape down sides in between. Add vanilla and mix well.
  3. In a medium bowl, mix together flour, baking soda and salt whisking until combined. With mixer on low/stir, slowly pour in ½ cup of flour mixture at a time, mixing on low until just combined. Add water (high altitude only) in between flour additions, don’t over mix. Add chocolate chips, minis and chunks, stir (with low on mixer or by hand) on low, until just combined.
  4. Scoop into dough balls using a 2-tablespoon scoop onto a parchment lined cookie sheet, 2 inches apart. Place in fridge 10 minutes prior to baking, bake 8-10 minutes until just set and slightly golden. Cool on pan 2-3 minutes and then remove to cooling rack to cool completely. Enjoy warm or room temp.


  1. If not enjoying all the cookies at once, freeze dough balls until firm, then place in freezer ziplock bag until ready to use.
  2. Once ready to bake, take out of freezer and place 2 inches apart on parchment lined baking sheet. Allow cookies to soften while the oven preheats to 375°F bake as directed. Always fresh cookies!
  3. If your oven runs hot reduce temp by 25° or if run's cool, increase bake time a couple minutes. Purchase an oven thermometer if you are not sure, you will be surprised at how ovens vary.


  1. Always use real butter, not butter blends or substitutes.
  2. Always refrigerate your dough for at least 10 minutes prior to baking, up to 36 hours (covered); 2-3 months if frozen.
  3. Remove from oven when edges are golden and appear baked, but centers still appear slightly underbaked.
  4. Cool on pan 2-3 minutes before transferring to wire rack.
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